1275 



WINTER 

HOW TO 
MIX DRINKS 

TX951 

.W78 



J. W. BROWN, V. P. 



H. C.BROWN, Sec, 



THE 



Lin Iiliii Brew erf, 

81-91 3d AVENUE, 

■BIJOOK^Y^, Jsf. Y. 



BREWERS OF 



Fine Canada Malt Ales 
and Porter. 



SPECIALTIES 



CANADA MALT FRESH ALE 

EAST INDIA PALE STOCK. 

These Ales have no superior, being brewed from the 

Finest Hops the market affords and in the most 

approved manner. 



ESTABLISHED 1852. 



Philip Strobel & Sons, 

MANUFACTURERS OF 

Tables & Chairs 

FOR HOTELS, RESTAURANTS, WINE, 

Lagerbier, Oyster and Dining Koorns, 

WAREROOMS 

53 Elizabeth Street, New York City. 

FACTORY 

49, 51, 53 & 55 Elizabeth Street. 

T den &" Ca 



£^[ MANUFACTURERS OF ^g 

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GAS FIXTURES 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiii mill 
* ^j OF EVERY DESCRIPTIO N. §fs* 

SALESROOMS, 

194 & 196 HESTER ST. 

(COR. BAXTER,) 





BY USING THE 

SELF-SEALING SAFETY-I 
I BOTTLE WRAPPER, 

No Extra Paper, no Twine. More cod 

venient and genteel than any Paper 

Box and CHEAPER. 



Price in 1.000 lots, - $14.00 per thousand. 
" " less quantities, - $1.50 per hundred. 



THOMPSON & NOERIS, 

BRANCHES : ) 

STON, MASS. [ 
ND0N, ENG. ) 



10 to 34 Prince St. 

'. ENG. \ BROOKLYN. 



Orinoco Bitters. 

Superior to any Angostura in the World, 

Whenever tried it is admitted 
to be the best article known 
for bar use. Especially adapted 
for bar use. Sample free on 
application. 



* i 

SOLE PROPRIETOR, 

32 "Water Street, 

Near Broad, NEW YORK. 



INDEX 



Page. 

Duties of a Bartender 11 

Stock Required in Saloon 13 

Morning Glory Fizz 15 

Egg Nog, 15 

Champagne Sour 16 

Milk Punch 16 

Curacoa Punch 16 

Brandy Punch 21 

Port Wine Punch 21 

General Harrison Egg Nogg 21 

St. Croix Rum Punch 21 

Medford Rum Sour 22 

Champagne Cobbler 22 

St. Charles Punch 22 

Brandy Sangaree 22 

Mint Julep 23 

Fancy Whiskey Smash 23 

Old Style Whiskey Smash 23 

Old Whiskey Sling 24 

Gin Cocktail 24 

Absinthe Cocktail 24 

Mississippi Punch 24 

Gin Fizz 27 

Brandy Fizz 27 

Whiskey Julep 27 

Sherry Wine Punch 28 

Apple Jack Sour 28 

Seltzer Lemonade 28 

Soda Cocktail 28 

Pousse Cafe 29 

Rhine Wine Cobbler 29 

Jersey Cocktail 29 

Silver Fizz 30 

Sherry Wine Cobbler 30 

How to Mix Tom and Jerry 30 

To Deal out Tom and Jerry to Customers 31 

Tom and Jerry Cold 31 

John Collins 31 

Whiskey Toddy 31 

Hot Scotch Whiskey Sir g 32 

Lemonade 32 

Brandv Sling 32 

Hot Apple Toddy 32 

Medford Rum Smash 33 

HotGinSling 33 



Brandy Sour 33 

Port Wine Flip 33 

Stone Wall 34 

Tom Collins 34 

Roman Punch 34 

Gin Smash 35 

Medford Rum Punch 35 

Hot Rum 35 

Stone Fence 3 J 

Port Wine Punch 36 

Gia Toddy ' 3 » 

Hot Irish Punch 3 ° 

Soda Lemonade 3 £ 

Gin Julep 3 * 

Porter Sangaree 3 ^ 

Brandy Fix 3 * 

Brandy Flip 40 

Whisk ey Sour 40 

St. Croix Fix 40 

Sherry Wine Sangaree 41 

Port Wine Cobbler 41 

Gin Sour 41 

Gin Fix 41 

Cold Brandy Punch 42 

Whiskey Smash. ... 42 

St Croix Sour 42 

Egg Lemonade 42 

Brandy Soda 43 

ArfandArf 43 

Egg Milk Punch 43 

Rhine Wine and Seltzer 43 

American Style of Mixing Absinthe 44 

French Style of Mixing Absinthe 44 

Brandy and Ginger Ale. 44 

Whiskey Cobbler 44 

Whiskey and Cider 47 

Turf Club Cocktail 47 

Sam Ward 47 

Sherry and Egg 48 

Golden Fiz 48 

Old Tom Gin Cocktail • • • " 48 

Whiskey Cocktail 48 

Fancy Brandy Smash 51 

Jamaica Rum Sour 51 

Sherry Flip 51 

Whiskey Fizz 51 

Manhattan Cocktail 52 

Gin Puff 52 

Extracts from the Excise Law 55 



BAR ROOM GLASSWARE 



^JsTJD 



FIXTURES 



A Larger Assortment 



AND AT LOWER 

- PRICES THAN - 

- ANYWHERE- - 
ELSE. 



An almost endless variety of all goods required in 

RESTAURANTS,— 



HOTELS AND 



BAR ROOMS. 



EDWARD ROME & CO., 

-3tO ZB^ISCXj-^Z- ST., 
NEW YORK. 



v 

o 
o 

PQ 



U 

O 
< 






Oh 

s 



u 

o 



o 



C/3 







ECLIPSE CHAMPAGNE, 

Dry, Extra Dry and Brut, 

ARPAD, HARASZTHY & CO. 



Barkeepers "will And this Champagne thoroughly 
excellent ; free from Catawba and pronounced flav- 
ors. Dry, delicate, no distilled spirits added, and 
containing but 10 per cent, of strength: its quality 
equal to any of the imported wines 

^ARAszTHY.^ Sold per Case at, qts. $14,85. Pts. $16. G5. 

TO CONSUMERS IN NEW YORK. 

FRED'K WM. LUTGEN, Sole Agent. 

SI "W .ARRIS 1ST STREET. 

NEW YORK. 

SUPERIOR CL4RETS Itf CA«*ES. 



JSJI0KE W% Fl]SE$F ClfiflHEWE mtide 



CLOTH 

OF 



GOLD. 

13 Prize Medals. 

Wm. S. Kimball & Co. 



— 11 — 



THE DUTIES OF A BARTENDER. 



Probably in no other branch of business is the person in 
charge brought so constantly in contact with people of 
every class and disposition, as is the bartender, and he 
should therefore be an intelligent man and a good judge of 
human nature. He should be at all times polite and at- 
tentive to customers, and present a neat and cheerful 
appearance, having a pleasant look and word for each one 
who favors him with his custom. 

It is the great aim of a successful bartender to make as 
many friends and to control as much trade as possible, and 
the surest way of doing this is to pay the closest attention 
to the wants of patrons and making such an impression 
upon the mind of the customer, through furnishing a good 
article of the liquor called for, as well as serving in such a 
gentlemanly and artistic manner, as that he will remember 
the place, call again himself and recommend it to his friends. 
A bartender, like an actor, should never show that he is 
feeling unwell or in a bad humor, as it is calculated to 
make a bad impression on the patrons, who are to him what 
the public is to the actor. In short, he should sympathize 
with those who are not feeling well, appear jolly to those 



— 12 — 

who are apparently light-hearted, and in general use good 
judgment in his conversation with all with whom he comes 
in contact while in the discharge of his duties. 

With these few words on the general attributes of a good 
bartender, we will enter upon the details of his business. 

Glasses of all the various kinds should be arranged on 
the bench so that they will be handy when wanted. When 
a man steps up to the bar the bartender should at once 
present himself before him, and, producing a glass of ice 
water upon the counter, ask the customer in a polite and 
pleasant tone of voice what kind of liquor he wishes. 

All mixed drinks should be made in full view of the 
purchaser, and such skill and dexterity should be used in 
handling the bottles, glasses, etc., as will gain the admira- 
tion of the customer and establish the bartender as an ex- 
pert in his profession. 

Under no circumstances should a stained or dripping 
glass be handed out to a customer or used in mixing a 
drink, and it is always advisable to have a number of 
glasses about two-thirds filled with water and ice on the 
bench ready for use at any time, but the customer should 
not be expected to pour out the water from a pitcher as is 
sometimes done. 



— 13 



STOCK REQUIRED IN SALOON. 



LIQUORS. 

Brandy of several grades, Rye, Bourbon, Irish and 
Scotch Whiskey, Holland and Old Tom Gin, St. Croix and 
Jamaica Rum, Apple Jack, Blackberry, Alcohol and Arrac. 

WINES. 

Champagne, -Claret, Rhine and Moselle, Madeira, Sail, 
terne, Sherry, Burgundy, Port (red and white), Bordeaux- 
California, Catawba, Tokay, Spanish, Hungarian Wines 
(red and white). 

ALES, PORTER AND BEER. 

Scotch, Stock, New and Old Ales, Porter, Lager Beer. 

BITTERS. 

Orinoco, Peruvian, Angostura, Hostetter's, Stoughton, 
Boonecamp, Sherry Wine Bitters and Boker's Bitters. 

MINERAL WATERS. 

Ginger Ale (Belfast and Domestic), Kissingen, Apollin- 
aris, Vichy, Seltzer and Soda Waters, Sarsaparilla and Cider. 

SYRUPS, MIXTURES, ETC. 

White Gum, Raspberry, Pineapple, Strawberry, Orange 
and Rock Candy Syrups, Honey, Tansy, Black Molasses, 
Jamaica Ginger, Peppermint, Red and Black Pepper, Eggs, 
Milk, Sugar (lumps and pulverized), Mint, Nutmeg, 
Cloves, Coffee, Cinnamon. 

CORDIALS. 

Chartreuse, Absinthe, Benedictine, Kimmel, Berlin Gil- 



— 14 — 

ka, Curacoa (red and white), Anisette, Maraschino, Ver- 
mouth, Kirschwasser, Vanilla, Mint Cordial and Crerne de 
Noyau. 

BAR UTENSILS. 

Measures of various sizes, from a gill to a gallon, Siphon, 
Ale and Beer Faucets, Funnels, Corkscrews, Hot-water 
Tank, Pitchers, Lemon Squeezers, Vents for Beer or Ale, 
Ice Cooler, Ice Pick, Ice Scoop, Ice Shaver, Gigger, Shaker, 
Long and Short-shanked Spoons, Strainers, Castor con- 
taining Spices, Ale Mugs, Cork-Pullers (several sizes), 
Champagne Faucets, Jugs, Syrup Pitchers, Lemon Knives, 
Scrubbing Brush, Corks of all sizes, Sugar Spoons, Tongs 
and Boxes, Egg-Breakers, Nutmeg and Graters, Bowls for 
Tom and Jerry, Sugar Punches, Pepper-Boxes, Fruit 
Dishes or Stands, Ladles, Brushes for scouring silver ware, 
Fruit Forks, Tray or Basket for Cigars, Labels, Comb and 
Brush, Matches, Wrapping and Writing j Paper, Envelopes, 
Postal Cards and Stamps, City Directory, Ink, Mucilage, 
Newspapers, etc.. Demijohns, Bottles and Flasks, Straws, 
Sponge, Towels, Window, Scrubbing and Dusting Brushes. 

The glassware necessary includes the following: Cham- 
pagne, Claret, Port, Sherry and Rhine Wine Glasses, 
Cocktail Glasses for Champagne and also for Whiskey, etc., 
Julep and Cobbler Glasses, Absinthe, Whiskey, Pony Brandy, 
Hot Water, John Collins and Mineral- Water Glasses, as 
well as large Bar Glasses for mixing purposes and for orna- 
mentation, together with all sizes of Beer, Ale and Porter 
Glasses. 

There should also be a great variety of Fancy Glassware, 
to be used in decorating the shelves behind the counter, 
and there should also be such pieces of bric-a-brac, stat- 
uettes, pictures, etc., as will give the bar-room an attract- 
tive appearance. 



— 15 — 

Fruits should be kept on hand with which to trim and 
flavor drinks as well as to attract the eyes of those who 
come to the place. 

It is hardly worth while to mention fu detail every article 
that would be found useful to the bar-tender, and we will 
therefore pass now to the main object of this book and 
give the recipes for preparing the various mixed drinks 
now in vogue. 



LIST OF DRINKS. 



MORNING GLORY FIZZ. 

(Use large bar glass.) 

Half tablespoouful of sugar; 
- Four to five dashes of lemon juice; 

Three to four dashes of absinthe; 

Dissolved well with little water; 

One white of egg; 

One wine glass of Scotch whiskey; 
Fill the glass with fine shaved ice; shake well; strain in 
fancy bar glass; fill with plain soda or syphon seltzer. 



EGG NOGG. 

(Use large bar glass.) 
One fresh egg; 
Half tablespoon sugar; 
Fill glass with shaved ice; 
One pony glass St. Croix rum; 



— 16 — 

One wine glass of brandy ; 
Fill glass up with milk; shake well together; strain in 
large bar glass ; grate nutmeg on top and serve. 



CHAMPAGNE SOUR. 

(Use a fancy sour glass.) 
One lump of loaf sugar, saturated with two dashes of 
lemon juice; place in glass; 

Fill up glass slowly with wine ; stir well with spoon ; or- 
nament with fruit in season. 



MILK PUNCH. 

(Use large bar glass.) 

Half tablespoon sugar; 

Wine glass brandy; 

Half wine glass St. Croix rum ; 
Fill glass with fine shaved ice; fill with fresh milk; shake 
well together; strain in fancy bar glass; grate nutmeg on 
top, then smile. 



CURACOA PUNCH. 

(Use large bar glass.) 
Half tablespoon sugar ; juice of quarter lemon; dissolve 

well in a little water; 
One wine glass of brandy; 
One pony glass of Curacoa, red. 
One-half pony glass of Jamaica rum ; 
Fill glass with shaved ice ; 
Shake well; ornament with frutt in season, and serve 
with straws. 



Gorliam Plated Ware 



X)R 



RESTAURANT, 
BAR AND HOTEL SERVICE. 




For Sale by the Jewelry Trade everywhere 

GORHAM M'F'G CO., 

Silver smiths, 

BROADWAY and 19th STREET 

NEW YORK. 



Gorham Plated Ware 



FOR 



RESTAURANT, 
BAR AND HOTEL SERVICE. 




For Sale by the Jewelry Trade everywhere 



GORHAM M'F'G CO., 

Silversmiths, 

BROADWAY and 19th STREET 

NEW YORK. 



Gorliam Plated Ware 



FOR 



RESTAURANT, 
BAR AND HOTEL SERVICE 




For Sale by the Jewelry Trade everywhere 



GORHAM M'FG CO., 

Silversmiths, 

BROADWAY and 19th STREET, 



NEW YORK. 



Gorham Plated Ware 



FOR 



RESTAURANT, 
BAR AND HOTEL SERVICE. 



We call attention to the Cuts of Soda 
Bottle and Ginger Ale Bottle Holders. 
These are the only convenient and easily- 
handled Holders made, and are much more 
desirable than the loaded Holders. 

They are made of our usual quality, and 
are rivited and hard soldered at the joints, 
thus making them very strong. 

We also call attention to the Cut of our 
New Pepper or Spice Mill. This Mill is 
perfectly made with Cast Steel working parts. 
Every one who has once tasted freshly 
ground pepper will recognize the advantage 
of this method over the old fashioned pep- 
per, which allows all of the Aroma and much 
of the taste of pure pepper to escape. 



For Sale by the Jewelry Trade everywhere 



GORHAM M'F'G CO., 

Silversmiths, 

BROADWAY and 19th STREET, 

NEW YORK. 



— 21 — 

BRANDY PUNCH. 

(Use large liar glass.) 

Half tablespoon of sugar; 

Three to four raspberry syrup ; 

Juice of quarter lemon ; 

Use spoon and dissolve well in a little water; 
Fill glass with shaved ice; add one and one-half wine glass 
Otard brandy; shake well; flavor with a few drops of Port 
wine ; ornament with fruit in season and serve with straws. 



PORT WINE PUNCH. 

(Use large bar glass.) 

Half tablespoon sugar; 

Half tablespoon pineapple syrup; 

Two or three dashes of lemon juice ; 

Dissolved with a little water; 
Fill up with shaved ice; shake well; ornament with fruit 
in season and serve with straw. 



GENERAL HARRISON EGG NOGG. 

(Use large bar glass.) 

One egg; 

Three-quarters tablespoon sugar; 
Fill glass with shaved ice; fill with cider; stir well with 
a spoon ; strain in large bar glass ; grate nutmeg on top and 
serve. 

ST. CROIX RUM PUNCH. 

(Use large bar glass.) 

Small tablespoon of sugar ; 

Squeeze juice of half lemon ; 
Dissolve well in little water; one-half po^y glass of 
Jamaica rum ; add one wine glass of St. Croix rum ; fill up 
with fine ice ; dress with fruit ; serve with straws. 



— 22 — 

MEDFORD RUM SOUR. 

(Use large bar glass.) 

Half tablespoon of sugar; 

Four to five dashes of lemon juice ; 

One squirt of syphon Vichy; 

Dissolve well; 

One wine glass of Medford rum; 
Fill the glass with shaved ice; stir with spoon ; strain in 
fancy sour glass, and serve with fruit in season. 



CHAMPAGNE COBBLER. 

(Use large bar glass.) 

Small tablespoon of sugar; 

Dissolve well with a little water; 

One and one-half wine glass of Champagne; 
Fill the glass with fine ice ; stir well ; ornament with oranges, 
berries, pine apple, etc. ; serve with straw. 



ST. CHARLES PUNCH. 

(Use large bar glass.) 

Small tablespoonful of sugar; 

Dissolve well with water; 

One wine glass Port wine; 

Add one pony glass brandy; 
Shake well; dress top with pineapple, oranges, berries, etc., 
serve with straws. 



BRANDY SANGAREE. 

(Use large bar glass.) 

One glass of brandy ; 
Half tablespoon of sugar; 



— 23 — 

Add small wine glass of water ; 

Two small lumps of ice; 
Stir well and serve with a little nutmeg on top if desired , 
strain. 

MINT JULEP. 

(Use large bar glass.) 

Small tablespoonful of sugar; 

Four to five sprigs of mint ; 

Dissolve well with sugar and water until the flavor of 
the mint is well extracted ; then take out the mint; 

Add one and one-half wine glass of brandy; 
Fill the glass with fine ice and shake well, then take three 
or four sprigs of mint, insert them in the centre of the ice to 
form the shape of a bouquet, and ornament with fruits in 
season ; flavor with Port wine or Jamaica rum ; serve with 
straw, then smile. 



FANCY WHISKEY SMASH. 

(Use large bar glass.) 

Half tablespoonful of sugar ; 

Three to four sprigs of mint; 

Dissolve well in a little water ; 

One wine glass of whiskey ; 
Fill glass with fine ice; stir well and strain in a sour glass, 
with fruits in season, and serve. 



OLD STYLE WHISKEY SMASH. 

(Use large bar glass.) 
Small tablespoonful of sugar; 
Three to four sprigs of mint ; 
Dissolve well with the sugar and water; 
Fill the glass with shaved ice ; 
One wine glass of whiskey; 



_ 24 — 

Mix well and serve in small whiskey glass, with fruit in 
season. 

OLD WHISKEY SLING. 

(Use small bar glass.) 
One teaspoonful of sugar ; 
Dissolve in one-half glass of water ; 
Two small lumps of ice; 
One wine glass of whiskey ; 
Mix well; grate a little nutmeg on top and serve. 



GIN COCKTAIL. 

(Use a large bar glass.) 

Two to three dashes of gum syrup ; . 

One to two dashes of Orinoco Bitters ; 

Two dashes of absinthe; 

One wine glass Holland gin ; 
Fill with fine ice; stir well; squeeze from a lemon peel 
on top, and serve. 

ABSINTHE COCKTAIL. 

(Use large bar glass.) 

Fill glass with ice ; 

Three to four dashes of gum syrup; 

One to two dashes of Orinoco Bitters; 

One to two dashes of Curacoa; 

One-quarter wine glass of water; 

Three-quarter wine glass of absinthe ; 
Stir it well with a spoon; strain in fancy cocktail glass; 
squeeze lemon peel on top, then serve. 



MISSISSIPPI PUNCH. 

(Use large bar glass. 
Small tablespoonful of sugar; 



T. C. Lyman. 



fl. L. Gkeenman. 



T. C. LYMAN & CO. 



BREWERS OF 



PALE, BURTON and EAST INDIA 




ll 



■— -"WCtaiPM" — 



420 to 428 West 38th Street, 



Bet. 9th and 10th Aves. 



ILTZETW YORK, 



BUDWEISER BREWING GO. 

(LIMITED.) 

Lager Beer 



DEAN STREET, 

Franklin Ave. & Bergen St 

BROOKLYN, 



2T- "2". 



W. A. A. BROWN, 

GENERAL MANAGER. 



— 27 — 

Dissolve well with balf wine glass of water; 

Three dashes lemon juice; 

One-half wine glass of Jamaica rum ; 

One-half wine glass of Bourbon whiskey ; 

One wine glass of brandy; 
Fill the glass with fine shaved ice; shake well; orna- 
ment with orange and fruit in season, then serve with 
straw. 

GIN FIZZ. 

(Use bar tumbler.) 

One-half tablespoonful of sugar ; 

Three to four dashes of lemon juice; 

Fill the glass half full of shaved ice; 

One wine glass of Old Tom gin ; 
Mix well with a spoon, strain in a large bar glass, and fill 
with syphon seltzer, then smile. 



BRANDY FIZZ. 

(Use a bar tumbler.) 

Half tablespoonful of sugar ; 

Four or five dashes of lemon juice ; 

One wine glass of brandy ; 
Fill the glass with shaved ice, stir well with a spoon, strain 
in fancy sour glass, fill up with syphon seltzer or Vichy and 
serve. 

WHISKEY JULEP. 

(Use a bar tumbler.) 
One small tablespoonful of sugar ; 
Three to four sprigs of mint, dissolved well with a little 

water until the essence of mint is extracted ; 
One wine glass of whiskey; 
Fill the glass with ice, stir well, ornament with fruits in 
season, flavor with Jamaica rum and serve. 



— 28 — 

SHERRY WINE PUNCH. 

(Use large bar glass.) 

One-half wine glass of pineapple syrup ; 

Two or three dashes of lemon juice; 

Fill the glass with fine shaved ice ; 

One and one-half glass Sherry wine; 
Mix well with spoon, ornament with fruits, and dash it 
of! with a little claret wine, and serve with straws 



APPLE JACK SOUR. 

(Use large bar glass.) 
One-half tablespoon of sugar; 
Three or four dashes of lemon juice, dissolved well with 

a squirt of seltzer ; 
One wine glass of apple brandy ; 
Fill glass with fine ice ; 
Mix well, strain into a sour glass, ornament with fruit and 
serve. 

SELTZER LEMONADE. 

(Use large bar glass.) 

One tablespoonful of sugar; 

Four or five dashes of lemon juice ; 

Fill glass one-third full of fine ice ; 
Then fill with syphon seltzer, stir well with spoon while 
filling the glass with seltzer, then serve. 



SODA COCKTAIL. 

(Use a bar goblet.) 
Four to five dashes of Orinoco Bitters ; 
Four to five lumps oi fine ice ; 
Place one piece of lemon peel in glass ; 



— 29 — 



One teaspoouf ul of sugar ; 

Fill up the glass with a bottle of lemon soda, stir well 
with a spoon, then serve. 



POUSSE CAFE. 

(Use Sherry wine glass.) 

Also use Sherry wine glass for mixing instead of a spoon, 
it has a better appearance. 

In mixing the above drink, each liquor should be sepa- 
rated from each other. 

One-sixth glass of raspberry syrup ; 

One sixth glass of Maraschino ; 

One-sixth glass of Curacoa, red; 

One-sixth glass of Chartreuse; 

One-sixth glass of kimmel ; 

One-sixth glass of brandy; 

The above ingredients will fill your glass, then serve. 



RHINE WINE COBBLER. 

(Use large bar glass.) 
One tablespoonful of sugar, dissolved in a little water 
One and a half wine glass of Rhine wine; 
Fill the glass with ice; 
Stir well with a spoon, and dress with fruit, and serve. 



JERSEY COCKTAIL. 

(Use large bar glass.) 
One small tablespoonful of sugar; 
Three to four dashes of Orinoco Bitters ; 
One wine glass full of cider; 
Fill rest of glass with ; 
Mix well, twist a piece of lemon peel on top, and serve. 



— 80 — 

SILVER FIZZ. 

(Use a bar goblet.) 

One-half tablespoon of sugar. 

Three or four dashes of lemon juice; 

One egg, the white only ; 

One wine glass of Old Tom gin ; 

Fill the glass with fine shaved ice ; 
Shake well, strain in fizz glass, fill with syphon seltzer, and 
serve. 



SHERRY WINE COBBLER. 

(Use large bar glass.) 
One small tablespoon of sugar, dissolved well with a little 

water ; 
Fill up the glass with shaved ice ; 
One and a half glass of Sherry wine; 
Shake well, dress with fruit in season, and dash with Port 
wine, and serve with straws. 



HOW TO MIX TOM AND JERRY. 

(Use punch bowl for the mixture.) 

Five pounds sugar ; 

Twelve eggs; 

Half wine glass Jamaica rum ; 

One and a half teaspoonful of ground cinnamon; 

Half teaspoonful of ground cloves ; 

Half teaspoonful of ground allspice ; 

Beat the white of the eggs to a stiff froth, and the yolks 
until they are as thin as water ; then mix together and add 
the spice and rum, thicken with sugar until the mixture 
attains consistence of a light batter. 



— 31 — 

TO DEAL OUT TOM AND JERRY TO CUS- 
TOMERS. 

Take a small bar glass, and to one tablespoon ful of the 
above mixture add one wine glass of brandy, fill the 
glass with boiling water and grate a little nutmeg on top, 
then serve. 

Adepts at the bar, in serving Tom and Jerry, sometimes 
adopt a mixture of one-half brandy, one-fourth Jamaica 
rum, and one-half St. Croix rum, instead of brandy plain. 
This compound is usually mixed and kept in a bottle, and 
a wine glass is used to each tumbler of Tom and Jerry. 



TOM AND JERRY COLD. 

This drink is prepared the same as the hot Tom and 
Jerry, with the exception of using cold water. 



JOHN COLLINS. 

(Use extra large bar glass.) 

Five or six dashes of lemon juice ; 

One small tablespoonful of sugar; 

One wine glass full of Holland gin ; 

Fill one-third of fine ice; 
Fill up with a bottle of plain soda, stir well with a spoon 
while filling with soda, remove the ice, then serve. 



WHISKEY TODDY. 

(Use a whiskey glass.) 
One-half teaspoonful of sugar, dissolved in a little water; 
One small lump of ice; 

Place the glass with whiskey bottle on the bar before 
the customer to help himself, 



HOT SCOTCH WHISKEY SLING. 

(Use hot water glass.) 

One piece of lump sugar; 

Three-quarters full of hot water; 

One piece of lemon peel ; 

One wine glass of Scotch whiskey ; 
Stir well with a spoon, grate a little nutmeg on top, then 
serve. 



LEMONADE. 

(Use large bar glass.) 

One tablespoonful of sugar ; 

A little allspice dissolved with a little water; 

One wine glass of Jamaica rum ; 
Fill the balance of glass with hot water, and grate a little 
nutmeg on top, and serve; if required, place a small por- 
tion of butter on top. 

BRANDY SLING. 

(Use hot water glass.) 
One and one-half of lump sugar, dissolved in a little 

water; 
One wine glass of brandy ; 
Fill balance with hot water; 
Mix well with a spoon, and grate a little nutmeg on top, 
and serve. 



HOT APPLE TODDY. 

(Use hot apple toddy glass.) 
One-half tablespoonful of sugar, dissolved well in a little 

hot water ; 
One small sized well roasted apple; 
One wine glass of Apple Jack ; 
Fill up the rest of glass with hot water, and mix well with 



— 33 — 

a spoon, grate a little nutmeg on top, and serve with a 
small bar spoon. 

MKDFORD RUM SMASH. 

(Use large bar glass.) 
One-half tablespoon of sugar, dissolved in half wine 

glass of water; 
Three to four sprigs of mint. Press the mint well in the 

sugar so that the essence of the mint is extracted; 
One wine glass of Medford rum ; 
Fill glass witli fine shaved ice; 
Mix well, strain in fancy sour glass, with fruit, and serve. 



HOT GIN SLING-. 

(Use hot water glass.) 

One lump of loaf sugar, dissolved in a little hot water; 

One wine glass of Holland gin; 

Fill up the glass with hot water; 
Mix well with a spoon, grate a little nutmeg on top, and 
serve. 



BRANDY SOUR. 

(Use large bar glass.) 

Four to five dashes of lemon juice; 

One-half tablespoon of sugar; 

One squirt of syphon seltzer, dissolve well with a spoon; 

One wine glass of brandy; 

Fill glass with fine ice; 
Mix well, strain in fancy sour glass, ornament with fruit, 
and serve. 

PORT WINE FLIP. 

(Use large bar glass.) 
One-half tablespoon of sugar; 



— 34 — 

One fresh egg; 

Fill glass half full of fine ice; 

One wine glass of Port wine; 
Shake well, strain in flip glass, grate nutmeg on top, then 
smile. 

STONE WALL. 

(Use large bar glass.) 
One teaspoon of sugar ; 
Two small lumps of ice; 
One wine glass of whiskey; 
One bottle of plain soda water; 
Mix well with a spoon, remove the ice, and serve. 



TOM COLLINS. 

(Use extra size large bar glass.) 
One small tablespoon of sugar; 
Four to five dashes of lemon juice; 
Fill glass one-quarter full of ice; 
One wine glass of Old Tom gin ; 
One bottle of plain soda; 
Stir up well with a spoon, remove ice, then serve. 



ROMAN PUNCH. 

(Use large bar glass.) 

One half tablespoonful of sugar ; 

One-half pony glass of raspberry syrup ; 

Three dashes of lemon juice dissolved with a little 

water ; 
Fill glass up with fine shaved ice; 
One-quarter glass of Curacoa ; 
One-half wine glass of brandy ; 
One-half pony glass of Jamaica rum ; 
Shake well, ornament with iruits and serve. 



GIN SMASH. 

(Use largo bar glass.) 
One-half tablespoonful of sugar; 
Three or four sprigs of mint, dissolved with a little water 

until essence of the mint is extracted ; 
Fill three-quarters of fine ice; 
One wine glass of Holland gin; 
Mix well, strain in fancy sour, dress with fruit and serve. 



MEDFORD RUM PUNCH. 
(Use large bar glass. ) 
One small tablespoonful of sugar; 
Three or four dashes of lemon juice well dissolved in a 

little water; 
Fill glass with fine ice ; 

One and one-half wine glass of Medford rum; 
Mix well, dress with fruit in season and flavor with Jamaica 
rum, then serve with straws. 



HOT RUM. 

(Use hot water glass.) 
Two lumps of loaf sugar dissolved with a little hot 

water; 
One wine glass of Jamaica rum ; 
Fill balance with hot water; 
Mix well with a spoon, grate a little nutmeg, then serve. 



STONE FENCE. 

(Use whiskey glass.) 
One wine glass of whiskey; 
Two small lumps of ice; 



— 30 — 

Fill balance of glass with cider; 
Mix well witli a spoon, then serve. 



PORT WINE PUNCH. 

(Use bar goblet .) ■ 
One-half tablespoonful of sugar; 

Two or three dashes of lemon juice, the juice of an or- 
ange squeezed into it; 
Dissolve with a little water; 
Fill glass with fine ice; 
One-half wine glass of Port wine; 
Mix well, ornament with fruit, then serve with straws. 



GIN TODDY. 

(Use whiskey glass.) 

One-half teaspoonful of sugar dissolved well in a little 
water; 

One lump of broken ice ; 
Place spoon in glass, then hand out the bottle of gin to 
customer to help himself. 



HOT IRISH PUNCH. 

(Use hot water glass.) 

Two lumps of loaf sugar; 

^ne squirt of lemon juice; 

Dissolve in a little hot water ; 

One wine glass of Irish whiskey ; 

Fill balance with hot water ; 
Mix well with spoon, put a little slice of lemon into it, 
grate nutmeg on top and serve. 



A. LlEBLER & CO 



BOTTLERS AND EXPORTERS OF 



D. G.YUENGLING. JR.'S 



EXTRA FINE 

Lager Beer, 

128th St. &ioth Ave. 



1 



,-v 



Telephone Call, 33 Harlem, or by Mail will 
receive prompt attention. 



— 39 — 

SODA LEMONADE 

(Use bar goblet.) 
Four to five dashes of lemon juice ; 
One tablespoonful of sugar ; 
Fill glass half full of fine ice ; 
One bottle of plain soda water; 
Mix well with spoon, remove ice, and serve. 



GIN JULEP. 

(Use large bar glass.) 
One small tablespoonful of sugar ; 

Four to five sprigs of mint dissolved in one-half wine 
glass of water until the essence of mint is extracted; 
Fill the glass with fine ice ; 
One and one-half glass of Holland gin; 
Mix well with a spoon ; ornament in same way as Mint 
Julep, then smile. 



PORTER SANGAREE. 

(Use large bar glass.) 
One-half tablespoon of sugar dissolved well in one wine 

glass of water ; 
Four to five lumps of fine broken ice ; 
Fill rest of glass with porter; 
Stir well with spoon, remove the ice, and grate nutmeg 
on top, and serve. 



BRANDY FIX. 

(Use large bar glass.) 
One-half tablespoon of sugar ; 
Tree dashes of lemon juice ; 
Four to five dashes of pineapple syrup 



— 40 — 

Dissolve well with a little water ; 
Fill glass with fine ice ; 
One wine glass of brandy ; 
Mix well, dress with fruits, and serve with straws. 



BRANDY FLIP. 

(Use a large bar glass.) 

One small tablespoonful of sugar ; 

One fresh egg ; 

One-half glass of fine ice ; 

One wine glass of brandy; 
Shake well, strain in a fancy bar glass, grate a little nut 
meg on top, and serve. 

WHISKEY SOUR. 

(Use large bar glass.) 

Half tablespoonful of sugar ; 

Four to five dashes of lemon juice \ 

One squirt of syphon Vichy ; 

Dissolve well ; 

Fill glass with ice ; 

One wine glass of whiskey ; 
Stir well, strain in sour glass, dress with fruit, and 
smile. , 

ST. CROIX FIX. 

(Use large bar glass.) 
Three to four dashes of lemon juice ; 
One-half tablespoon of sugar ; 
One-half pony of pineapple syrup ; 
Dissolve well in a little water with a spoon ; 
Fill glass with shaved ice ; 
One wine glass of St. Croix rum ; 
Mix well, ornament with fruit, and serve with straw. 



— 41 — 

SHERRY WINE SANGAREE. 

(Use whiskey glass.) 
One teaspoon of sugar, dissolve well in a little water ; 
Two lumps of brokeu ice ; 
One wine glass of Sherry wine ; 
Mix well, grate nutmeg on top, remove the ice, and serve. 



PORT WINE COBBLER. 

(Use large bar glass.) 

One-half tablespoon of sugar ; 

One pony glass of raspberry syrup ; 

One and one-half wine glass of Port wine; 
Fill with fine shaved ice, mix well, and serve with fruit in 
season. 

GIN SOUR. 

(Use bar tumbler.) 

One-half tablespoon of sugar; 

Three to four dashes of lemon juice; 

One squirt of syphon seltzer ; dissolve well ; 

One wine glass of Holland gin ; 
Fill with fine shaved ice, mix well, strain in fancy sour 
glass, ornament with fruits, and serve. 



GIN FIX. 

(Use large bar glass.) 
One-half tablespoon of sugar; 
Three to four dashes lemon juice; 
One half pony glass raspberry syrup, dissolved well in a 

little water; 
One wine glass of Holland gin; 
Fill glass up with fine shaved ice, mix well with spoon, 
dress top with fruits, then serve with straw. 



42 



COLD BRANDY PUNCH. 

(Use whiskey glass.) 
One-half teaspoon of sugar ; 
Dissolve the sugar with a little water, place spoon in, then 
hand out the bottle and glass to customer to help himself. 



WHISKEY SMASH. 

(Use a large bar glass.) 
One-half tablespoon of sugar; 

Four to five sprigs of mint; dissolve well until the es- 
sence of the mint is extracted ; 
Fill glass half full of ice ; 
Wine glass of whiskey ; 
Mix well, strain into a sour glass, dress with fruit in season 
and serve. 

ST. CROIX SOUR. 

(Use a large bar glass.) 

One-half tablespoon of sugar; 

Three to four dashes of lemon juice; 

One squirt of syphon Vichy, dissolved well with a spoon ; 

One wine glass full of shaved ice ; 
Fill up with water, mix well, strain in fancy sour glass, serve 
with fruits in season. 

EGG LEMONADE. 

(Use a large bar glass.) 

Four to five dashes of lemon juice ; 

One tablespoon of sugar; 

One fresh egg; 
Fill glass three-quarters full of ice, fill the balance with 
water, shake well, then strain into a large fancy bar glass, 
and serve. 



— 43 — 

Fill the glass three-quarters full of fine ice; 

One wine glass of whiskey ; 
Stir well with a spoon and strain in a fancy cocktail glass, 
and squeeze the oil from a lemon peel on top, then serve. 



BRANDY AND SODA, 

(Use a large bar glass.) 
Three or four small lumps of ice; 
One wine glass of brandy; 
One bottle of plain soda; 
Stir up well with a spoon and serve. 



'ARP AND' ARF. 

(Use a large ale glass.) 
Fill glass half-full of porter and the balance with ale, 
then serve. 

EGG- MILK PUNCH. 

(Use a large bar glass.) 

One small tablespoon of sugar; 

One fresh egg; 

Fill glass half-full of fine ice; 

One wine glass of brandy ; 

One pony glass of St. Croix rum; 
Fill up with fresh milk, shake well together until it be- 
comes a stiff cream, strain in a large glass, grate a little 
nutmeg on top and serve. 



RHINE WINE AND SELTZER. 

(Use a wine glass.) 
Fill the glass three-quarters full of Rhine wine and 
balance of glass with syphon seltzer or Vichy, then serve. 



— 44 — 

AMERICAN STYLE OF MIXING ABSINTHE. 

(Use a large glass.) 

Fill your glass three-quarters full of fine ice; 

One pony glass of absinthe; 

One-half pony glass anisette; 

Two wine glasses of water ; 
Shake well until the outside of the shaker is covered with 
ice ; strain in a larger bar glass and serve. 



FRENCH STYLE OF MIXING ABSINTHE. 

(Use an absinthe glass.) 

One pony glass of absinthe ; 
Take the top part of your absinthe glass, fill with fine 
shaved ice and the balance with water; then raise the 
absinthe bowl up high until the water has run through ; 
then pour into a large bar glass and serve. 



BRANDY AND GINGER ALE. 

(Use a large bar glass.) 

Two small lumps of broken ice; 

One wine glass of brandy; 

One bottle of ginger ale; 
Mix well together, then serve. Particular attention must be 
paid when pouring the ginger ale into the other mixtures 
not to let the foam run over the glass, and it is customary 
to ask the customer v»hat kind of ale he desires, the Stand - 
ard Ginger Ale in Codd's Globe stoppered bottles being 
the best in use, as it mixes better and will give more satis- 
faction than any other. 

WHISKEY COBBLER. 

(Use large bar glass.) 
Onehalf tablespoon of sugar ; 



In Godd's Patent Bottles. 



STANDARD Bottling Co. Ginger Ale. 

EQUAL TO BEST IMPORTED. 

STANDARD Bottling Co. Lemon Soda 
STANDARD Bottling Co. Sarsaparilla. 
S1ANDARD Bottling Co. Cider. 

Our Carbonated Beverages 

are enjoying a wide reputation, as in point of purity and 

general excellence they favorably compare with 

the best manufactures of their class. 



Our Ginger Ale 

Is a Specialty, and embodies all the char- 
acteristics of the imported, and 
at a lower price. 



We bottle in the " Codd Rottle," which in addition to 

being cleaner than a cork is less trouble to the 

Bartender in opening and much more 

rapidly handled. 

STANDARD BOTTLING CO., 

630 Grand St, 

JERSEY CITY. 



—THE— 



=CHECK REGISTER— 

AND 

CHECK RECEPTACLE 

roit 

BAMS, RESTAURANTS 




OON& 



JOHN CASEY, INVENTOR AND PATENTEE. 

©fftw anti jFactorg : 

575 GROVE STREET 

AND 

197 and 199 Thirteenth Street, 
JERSEY CITY, N. J. 



— 47 — 

One-half pony glass of pineapple syrup; 

Dissolve with a little water; 

Fill up glass with fine ice ; 

One wine glass of whiskey; 
Mix well and dress with fruits in season, then serve witli 
straw. 



WHISKEY AND CIDER. 

(Use whiskey glass.) 
Place your bottle of whiskey before the customer to help 
himself; then fill up the glass with cider, stir with spoon 
and serve. 



TURF CLUB COCKTAIL. 

Two or three dashes of Peruvian Bitters; 

One-half wine glass of Tom gin ; 

One-half wine glass of Italian Vermouth ; 
Fill glass three-quarters full of fine ice, stir well with 
spoon and strain in fancy cocktail glass, then serve. 



SAM WARD. 

(Use fancy cocktail glass.) 

Fill the same with fine crystal ice ; 

One-half wine glass of Chartreuse; 

One-half wine glass of Curacoa ; 
Stir well with a spoon, peel the rind of a lemon the same as 
you would an apple, dip in sugar and place on top in tasty 
manner, then serve. 



— 48 — 

SHERRY AND EGG, 

(Use a whiskey glass,) 
Place a small portion of sherry in the glass to prevent the 
egg from sticking to the glass, then break a cold egg into 
it, hand this out to the customer, also the bottle of Sherry 
wine to help himself. 

GOLDEN FIZZ. 

(Use a large bar glass.) 

Two to three dashes of lemon juice; 

One small tablespoon of sugar; 

One wine glass of Old Tom gin ; 

One egg, the yolk only ; 

Fill the glass three-quarters full of fine ice ; 
Shake well with shaker, strain in fancy fizz glass, fill the 
balance with syphon seltzer, and serve. 



OLD TOM GIN COCKTAIL. 

(Use a large bar glass.) 

One to two dashes of Orinoco Bitters ; 

Two or three dashes of gum syrup; 

One or two dashes of absinthe ; 

Fill the glass with fine shaved ice ; 

One wine glass of Old Tom gin; 
Stir well with a spoon, strain in a fancy cocktail glass, 
twist the oil from a piece of lemon peel on top, then 
serve. 



WHISKEY COCKTAIL. 

((Use a large glass.) 
One or two dashes of bitters ; 
Two or three dashes of gum syrup; 
One or two dashes of absinthe ; 



IBS* 



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IVEWYOfflk 



Fred. Neumer, 

BOTTLER OF 

Geo. Ehret's - - - New York. 

tt a Franciskaner ii ii 

Jos. Schlitz Brewing Go's - Milwaukee. 

Rochester, Cincinnati and Imported 




For the Trade, Family Use and Export. 

1 55 & 1 57 West 20th Street, 



Bet. 6th & 7th Aves. 



jilrto Yorft 



HADDOCK & LANODON. 

BREWERS & MALTSTERS 

408-414 East 14th Street, 
New York. 



ALE AND PORTE R FOR BOTTLING. 

Pale XXX, XX and Amber Ale. 

Burton, East India, XXX and XX Stock 
Ale, Porter and Brown Stout. 



LA GEIBEgR BREWE RY, 

BURR, SON & CO., Proprietors. 

221, 223, 225, 227, 232 & 234 

WEST 18th STREET, 
NEW YORK. 



51 

FANCY BRANDY SMASH. 

(Use a large bar glass.) 

One half tablespoon of sugar, dissolved in a little water; 

Three or four springs of mint, dissolved well ; 

One wine glass of brandy; 
Fill with ice, stir up well with a spoon, strain in fancy glass 
and serve with fruit in season. 



JAMAICA RUM SOUR. 

(Use a large bar glass.) 
One-half tablespoon of sugar; 
Three or four dashes of lemon juice, dissolved well with 

a squirt of syphon seltzer; 
One wine glass of Jamaica rum ; 
Fill glass three-quarters with water, mix well, strain in fancy 
sour glass, and serve with fruits. 



SHERRY FLIP. 

(Use a bar tumbler .) 
One egg; 
One-half tablespoon of sugar, fill glass half full of shaved 

ice; 
One and one-half glass Sherry wine; 
Shake well, strain in fancy bar glass, grate a little nutmeg 
on top, then serve. 

WHISKEY FIZZ. 

(Use large bar glass.) 
One-half tablespoon of sugar; 
Three or four dashes of lemon jui e, dissolved well in a 

little water, fill the glass with fine ice; 
One wine glass of whiskey; 
Mix well with a spoon, strain in large glass, and fill with 
syphon seltzer and serve. 



— 52 — 

MANHATTAN COCKTAIL. 

(Use large bar glass.) 

Two or three dashes of Peruvian Bitters; 

One to two dashes of gum syrup; 

One-half wine glass of whiskey; 

One-half wine glass of Vermouth; 
Fill glass three-quarters full of fine shaved ice, mix wel 
with a spoon, strain in fancy cocktail glass and serve. 



GIN PUFF. 

(Use large fancy bar glass.) 
One wine glass of Holland gin; 
Fill the glass half full of fresh milk and the balance with 



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EXTRACTS 

FROM THE 

EXCISE LAW 

OP THE 

STATE OF NEW YORK. 



SECTION VII. 



Persons to whom licenses may be granted. 
Amount to be paid therefor. 

Application for licenses to be posted in room where sales 
are made. 
Evidence. 
Record to be kept. 
Bales in quantities of five gallons and over. 

Section 7. The board of excise in any city, town or 
village shall have the power to grant license to any person 
or persons of good moral character, who shall be approved 
by them, permitting him or them to sell and dispose of, at 
any one named place, within such city, town or village, 
strong or spirituous liquors, wines, ale or beer in 
quantities less than five gallons at a, time upon receiv- 
ing a license fee, to be fixed in their discretion, and which 
shall not be less than thirty dollars, nor more than $150, 



in any town or village; and not less than thirty dollars nor 
more than $250 in any city. Such licenses shall only be 
granted on written application to the said board, signed by 
the applicant or applicants, specifying the place for which 
license is asked, and the name or names of the applicant or 
applicants, and of every person interested or to be inter- 
ested in the business to authorize which the license shall be 
used ; and the license shall be kept posted, by the person 
or persons licensed, in a conspicuous position in the room 
or place where his or their sales are made, and shall be ex- 
hibited at all times by the person or persons so licensed, 
and by all persons acting under such license, on demand, 
to every sheriff, constable or officer, or member of police. 
Any omission so to^display and exhibit such certificate shall 
be presumptive evidence that any person or persons so 
omitting to display and exhibit the same has and have no 
license. The said board of excise shall keep a complete record 
of the names of all persons licensed, as herein provided, 
with a statement of the place licensed, and license fee im- 
posed and paid in each case, which record they shall at all 
times permit to be seen, in a convenient place at their prin- 
cipal office in any city, or at the clerk's office in any town 
or village. Persons not licensed may keep, and, in quanti- 
ties not less than five gallons at a time, sell and dispose of 
strong and spirituous liquors, wines, ale and beer, provided 
that no part thereof shall be drank or used in the building, 
garden or inclosure communicating with, or in any public 
street or place contiguous to the building in which the 
same be so kept, disposed of or sold. {Section 4, chap. 175, 
1870, as amended by sec. 2, chap. 549, 1873.) 

The commissioners are liable, criminally, for an unlawful 
and corrupt exercise of the powers vested in them. While 
they are responsible only for good faith and integrity, they 
cannot from corrupt motives either grant or withhold a 
license improperly, and shield themselves under the judi- 
cial character of their office. (The People v. Jones et al. , 54 
Barb. Sup. Court M., 311.) 



Smith & Radley, 

FORMERLY 

SMITH & GREENOTJGH, 

MAKERS OF 



FINE 



iufrfiv 



22S & 227 East 36th St., 

NEW YORK. 

OGHS & LEHNERTS 



Laaer Mi Bran, 

Cor. Bushwick Ave. & Scholes St., 
BROOKLYN, E. 1). 



THOMAS MILLER, 





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No. n8 Worth St. (ir M N l4 R ^) New York. 



Since the statute requires a license to be in writing, de- 
fendant cannot justify under a parol license. 



CHAPTER 340. 

An Act to regulate the sale of intoxicating liquors in 
cities having a population of over three hundred thou- 
sand inhabitants. 

Passed April 30, 1883, three-fifths being present. 

The People of the State of New York, represented in Senate 
and Assembly, do enact as follows : 

Section 1. The Boards of Commissioners of Excise in the 
cities of this State having a population of over three hun- 
dred thousand inhabitants, shall, if all other requirements 
of the law have been complied with, have power to grant 
license to sell strong or spirituous liquors, ale, wine or 
beer, to be drank on the premises, to be named in the ap- 
plication for such license, to any person or persons having 
a good moral character, whether or not they keep or pro- 
pose to keep an inn, tavern or hotel, provided that no such 
license shall be granted unless the said commission rs shall 
be satisfied, upon examination, that the applicant therefor 
is a person of good moral character, and that a license may 
properly be granted for such sale in the place proposed. 

§ 2. Any such board shall have at all times discretionary 
power to permit any person or persons to whom a license 
may have been granted, in respect of any specified premises, 
to remove to any other place within jurisdiction of the same 
board, during the period covered by such license, and there 
to continue the conduct of business under such license in 
the same manner as if no removal had been made, provided 
always that such discretionary powers shall not be exer- 
cised until, and unless all the requirements of law to be 
observed upon the granting of an original license, shall 



upon said application for removal be complied with and 
fulfilled in every respect. 

§ 3. No person or persons having a license under this 
act, nor any assistant, agent, employee or servant of any 
such person or persons so licensed, shall be arrested for 
any alleged violation of any provision of any excise law, 
by any peace officer or other persou, unless a warrant there- 
for, based on affidavit, shall have first duly issued accord- 
ing to law, except and provided that in case of any viola- 
tion of any provision of any excise law between the hour 
of 1 o'clock Sunday morning and the hour of 12 o'clock 
Sunday night, in presence of any officer or person author- 
ized to make arrests for violation of law. Such officer or 
person may forthwith and without warrant make arrest of 
the person or persons so violating any provision of any ex- 
cise law. 

Any officer or person authorized to make arrests for vio- 
lation of law may arrest without warrant any person who, 
in the presence of such officer, or other person, authorized 
to make arrest, may be engaged in the sale of any intoxi- 
cating liquor without a license. 

§ 4. No city of this State having a population of more 
than three hundred thousand inhabitants shall hereafter 
be subject to or be embraced within any provision of the 
sixth section of the Act, chapter six hundred and twenty- 
eight, of the Laws of eighteen hundred and fifty-seven, 
entitled "An Act to suppress intemperance, and to regu- 
late the sale ©f intoxicating liquors," passed April six- 
teenth, eighteen hundred and fifty-seven. 

§ 5. Any person who shall without a license sell or give 
away any strong or spirituous liquors 1 , ale, wine or beer, to 
be drank upon the premises, shall be guilty of a misde 
meanor. And nothing in this Act contained shall alter or 
affect the provisions of existing laws touching the sale or 
giving away of intoxicating liquors to be drank upon the 
premises, or the prohibtion thereof in the cases mentioned 
in said laws, and the penalties prescribed therefor, execpt 



as provided iii section four of this Act. And such provis- 
ions of existing laws as are applicable to persons who might 
thereby be licensed to sell intoxicating liquors to be drank 
upon the premises shall be applicable to persons who may 
be licensed under this Act, except as such laws are modified 
by the terms of this Act. 

§ 6. This Act shall take effect immediately. 



SECTION XI. 
After an innkeeper's license expires, he is not liable for 
selling without license, by reason of the commissioners' 
neglect to meet. 

Mayor, &c, of New York, 4 E. D. Smith, 142. 
Same case, 1 Abbots, Prac. R., 344. 



SECTION XXI. 

No recovery for liquor trusted. 

Section 21. No inn, tavern or hotel keeper who shall 
trust any person, other than those who may be lodgers in 
his house, for any sort of strong or spirituous liquors or 
wine, shall be capable of recovering the same by any suit. 
All securities given for such debts shall be void; and the 
inn, tavern or hotel keeper taking such securities with in- 
tent to evade this provision shall forfeit double the sum in- 
tended to be secured thereby. (Sec. 10, chap. G28, 1857.) 



SECTION XX. 

To put up a sign. 

Section 20. Every inn, tavern or hotel keeper licensed 
under the provisions of this Act shall, within thirty days 



after obtaining his license, put up a proper sign on or ad- 
jacent to the front of his house, with his name thereon, 
indicating that he keeps an inn, tavern or hotel; and he 
shall keep up such sign during the time that he keeps an 
inn, tavern or hotel. For every month's neglect to keep up 
such sign he shall forfeit ten dollars. {Section 9, chap. 628, 
1857.) 

The terms "inn, tavern or hotel 5 ' are used synonymously 
by the statute of 1857, to designate what is ordinarily and 
popularly known as an inn or tavern, or place for the enter- 
tainment of travelers, and where all their wants can be 
supplied. {The People v. Jones et al., 54 Baro. Sup. Court 
Rep., p. 311; Krohn v. Sweeney, 2 Daly, 200. J 



SECTION XXXII. 

Not to sell to drunken persons. 

Section 32. Whoever shall sell or give away any strong 
or spirituous liquors or wines, or shall suffer any such 
liquors or wines to be sold or given away under his direc- 
tion or authority, to any intoxicated person, shall forfeit 
not less than ten or more than twenty-five dollars for each 
offense. (Sec. 18, chap. 628, 1857.) 

50Iud. 22; 90 111s. 59. 
The offense of selling liquor to an intoxicated person 
created by the excise law of 1857 (sec. 18, chap. 628), was 
not indictable and punishable as a misdemeanor. 
People v. Hislop, 77 N. Y., 331. 
Foote v. People, 56 N. Y., 322. 
People v. Stevens, 13 Wend., 341. 
Lane v. Brown, 16 Wend., 561. 

People ex rel., Hislop v. Cowles, County Judge, etc., 16 
Hun., 577. 
He is subject only to a fine of not less than ten nor more 
than twenty-five dollars. — Id. 



JOHN RINTOUL, 



PARK HILL BREWERY 

LAGER BEER. 



Eighty-Seventh St. & Fourth Avenue, 

NEW YORK. 



C. A. MAROTZKI, 

Manufacturer of and Dealer in 

OF EVERY DESCRIPTION. 

Office, 60 NEW BOWERY, 

Near Chatham Square, 

Warerooms, 59 & 61 NEW BOWERY, & 9 OLIVER ST. 

NEW YORK. 



>■. Vc/yw. / '<■., fitted up and Renovated with S\"'catness. 

ICE BOXES AND ICE HOUSES 

Of all kinds on Haad and Made to Order at Shortest Notice. 



SECTION LV. 

No liquors allowed in any room or building used for 
polling or registry purposes. 

In cities and incorporated villages, no building or part of 
a building shall be designated as a registry or polling place 
in which, or any part of which, spirituous or intoxicating 
liquors are sold. 

Laws 1872, chap. 570, sec. 16. 

No lager beer, ale, wine or spirituous liquors shall be 
allowed on election day in any room used for election 
purposes. 

Laws 1880, chap. 56, sec. 17. 



SECTION XXXIV. 

Not to sell to habitual drunkards or paupers. 

Section 34. It shall not be lawful, under the provisions 
of this Act, to sell intoxicating liquors to any person guilty 
of habitual drunkenness, nor to any person against whom 
the seller may have been notified by parent, guardian, hus- 
band or wife from selling intoxicating liquors; and every 
party so selling or retailing intoxicating liquors shall, on 
proof thereof, before any court of competent jurisdic- 
tion, be deprived of his license to sell, and shall 
not be allowed a renewal of said license, and, in ad- 
dition, on conviction, shall be punished by a fine of not 
less than twenty dollars, nor more than fifty dollars for each 
a nd every violation of the provisions herein set forth. If 
any inn, tavern or hotel keeper, or any person or persons 
whatsoever, knowingly (outside of any poorhouse) shall 
sell or give to any pauper or inmate of any poorhouse or 
almshouse strong or spirituous liquors or wines, such person 
or persons so offending shall be fined twenty five dollars 
and be guilty of a misdemeanor, and on conviction shall be 
imprisoned not more than sixty days. (Sec. 20, chap. 628, 

1857.) 

25 Ohio St. R. 584 ; 50 Ind. 22. 



On an indictment for selling liquor, if defendant puts in 
evidence a license granted in a specified town, it may be 
shown in answer that he was not a resident of the town in 
which he obtained the license. The commissioners do not 
acquire a jurisdiction over non-residents by their own act 
in asserting it. {Peoples. Davis, 36 N. T. Rep., 77; Same 
Case, ZZHoic. Prac. Hep., 442.) 

25 Ohio St. R. 381. 



SECTION XXXV. 

Days upon which sales of liquors prohibited. 

Section 35. No inn, tavern or hotel-keeper, or other 
person, shall sell or give away intoxicating liquors or wines 
on Sunday or upon any day on which a general or special 
election or town meeting shall be held, and within one- 
quarter of a mile from the place where such general or 
special election or town meeting shall be held, in any of the 
villages, cities or towns of this State, to any person what, 
ever as a beverage. In case the election or town meetings 
shall not be general throughout the State, the provisions of 
this section in such case shall only apply to the city, county, 
village, or town in which such election or town meeting 
shall be held. Whoever shall offend against the provisions 
of this section shall be guilty of a misdemeanor, and shall 
be punished for each offense by a fine of not less than thirty 
dollars nor more than two hundred dollars, or by imprison- 
ment not less than five days nor more than fifty days, or 
both such fine and imprisonment at the discretion of the 
court. (Sec. 21, chap. 628, 1857, as amended by sec. 5, chap. 
549, 1873.) 



THOMAS FARRELL, 




322 and 324 West 4 1st Street. 



JOHN SORG, 

MANUFACTURER AND BOTTLER 



OF ALL KIND 



Mineral Waters, 

647 ELEVENTH STREET. 



Bet. 47th & 48th Sts. 



NEW YORK- 



THE 



BRUHSWICK-BALKE-CQLLENDER CO. 

Successors to The J. M. Brunswick & Balke Co. 
and The H. W. Collender Co. 




m. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 

BILLIARD 

Pool Table 

MANUFACTURERS. 

1 1 1 1 1 1 1 1 1 1 1 1 1 1 WWc i n 1 1 1 1 1 1 1 1 1 1 1 i 

OFFICE AND MANUFACTORY: 

| FOOT 8th STREET, EAST RiVER, 

WAREROOM: 

86o.B' way, cor. 1 7th St. (Union Square,) 



JACOB RUPP 

EXTRA » M5 336 M5 8 




Lager Beer, 



IN ALL ITS 



FRESHNESS AND PURITY 



TO BE HAD EVERYWHERE, 



